canola
A crop grown for seeds that can be processed into cooking oil and meal.
Plain-English terms
Canola Oil Glossary
Definitions for labels, cooking, processing, storage, and nutrition context.
01Plant and seed02Canadian fields03Oil and meal04Food and markets
rapeseed
A related crop term that often causes confusion with modern canola cooking oil.
refined oil
Oil processed for mild flavour, clarity, and consistent kitchen behaviour.
cold-pressed
Oil made by mechanical pressing with less heat, often with more flavour and colour.
expeller-pressed
Oil separated mechanically with a press; exact processing details can still vary.
solvent extraction
A processing method used in some oil production to separate more oil from seed material.
hexane
A solvent often discussed in oil-processing debates; consumers can choose less-refined oils if they prefer.
degumming
A refining step that removes gum-like compounds from crude oil.
neutralizing
A refining step that adjusts components affecting flavour and stability.
deodorizing
A refining step that reduces strong aroma and helps create a neutral oil.
bleaching/clay filtration
A refining step that uses filtering materials to improve colour and clarity.
smoke point
The temperature range where oil begins to smoke under specific test or kitchen conditions.
neutral oil
An oil with mild flavour that does not dominate the dish.
saturated fat
A type of dietary fat. This site discusses it generally and does not provide personal medical advice.
monounsaturated fat
A type of dietary fat found in many cooking oils and foods.
polyunsaturated fat
A type of dietary fat that includes omega-family fats.
omega-3
A family of polyunsaturated fats. Cooking-oil claims should be kept in diet context.
omega-6
A family of polyunsaturated fats often discussed in seed-oil debates.
ALA
Alpha-linolenic acid, an omega-3 fat found in some plant foods and oils.
oleic acid
A monounsaturated fatty acid found in many oils in varying amounts.
erucic acid
A fatty acid often mentioned when discussing the difference between older rapeseed references and canola.
glucosinolates
Plant compounds discussed in canola and rapeseed crop context.
GMO
Genetically modified organism. For shoppers, label claims and personal preference often guide decisions.
organic
A production and certification term; it does not automatically define flavour or cooking performance.
non-GMO
A label claim indicating a production preference. Read the full label for context.
rancidity
Stale or unpleasant oil quality caused by age, air, heat, light, or food particles.
oxidation
A chemical change that can affect oil quality, especially with heat, air, and time.
emulsification
Combining oil with water-based ingredients into a stable or semi-stable mixture, such as dressing.
high-oleic oil
An oil profile designed for certain performance or formulation needs; read the product label.
hydrogenation
A processing method that changes fat structure; not the same as ordinary refined canola oil.
trans fat
A fat category with specific label and nutrition meaning. Check product labels for details.
fryer oil
Oil used for frying, where freshness, filtration, temperature, and food particles matter.
shelf life
How long oil keeps acceptable quality under proper storage conditions.